21 August 2014

This little gem from 1915 is called Florida Salads. There seems to be no real thesis presenting why these salads are particularly Floridian. One might imagine that the temperate weather allows for fresh greens throughout the year, thus making salads a "Florida" thing and the author does mention the climate as a good reason for a salad on every table. Or, maybe is is simply because this little book was published in Florida.

While there is no information about the author, Frances Barber Harris, she has subtitled her book: "A collection of dainty, wholesome salad recipes that will appeal to the most fastidious."

"If the writer can impress upon the readers of this little salad book the importance of eating salads, the writing of it will not be in vain."

While none of these recipes will be earth shattering, it is an interesting look into a different time period. There are a lot of salads that involve slicing a fruit in half, scooping out the seed and serving it with -- a spoon. One really can't differentiate much between the salads in each section of the book. There is no real key as to why one might be a Card Party salad as opposed to a Luncheon salad.

Loquat Salad

Wash and slice loquats and kumquats thin, mix with sliced boiled chestnuts and serve on lettuce with mayonnaise.

You guess. When does one serve Loquat Salad? According to Harris, at Luncheon.

Like Us On Facebook

About The Blog

Cookbook Notes

Recipes come directly from the listed cookbooks. We impose no uniform standards upon them. That is why you find omelettes and omelets, cups and liters and other peculiarities in the text. And I'm a bit dyslexic, so my personal spelling can be a tad idiosyncratic on its own.

Visit My Other Blog

Lucindaville features food, fame and farming. You will find zippy recipes like Chocolate Honey Barbeque Fritos Pie. Famous Food Friday featuring cookbooks by the famous, Liberace comes to mind. Etiquette Wednesday, so you, too, can learn to become An Expert Waitress. And much more...